And off we go...
It was tough coming up with the recipe to choose to be the first. In my mind that recipe, or creator of the recipe, would have to be pretty special to launch my month long Halloween challenge. And I think I choose a pretty good one. Theres no real surprise considering the title but the recipe is
Created by Bakerella
2 refrigerated ready to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
1 tsp vanilla
1 tsp pumpkin pie spice
Pumpkin-shaped cookie cutter
Preheat oven to 350 degrees
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don't overlap each other.)
Apply eggs whites from one egg to the top edges of each pie
Mix cream cheese, sugar, canned pupkin, remaining 2 eggs, vanilla and pumpkin spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes
Removie pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
Note: The cutter she used was 3 3/4'' wide, but if you don't have one, don't worry. Just use a round cutter about that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.